Ascheri | Tasting Dinner

Whether you’re new to the wine world, an enthusiast, or an expert in the field, it will always be an interesting and enjoyable experience to meet a producer and discover the story behind the wines you love to drink.

This week, Matteo Ascheri flew over from North West Italy to host a tasting dinner at the Olive Tree in Bath with Great Western Wine. An impressive menu was created around Ascheri’s choice of 5 of his wines.

After first tasting his Gavi di Gavi, a floral, delicate white wine – “crisp and fresh” in Ascheri’s words, he then talked about his home town of Piemonte and its reputation for food and wine production. He discussed his family run business with passion over a starter of Loch Duart Salmon tartare and a taste of Viognier. A very different white wine to the first, initially an ‘experimental wine’ designed to be drunk at room temperature and be treated like a red. On Ascheri’s recommendation, a little of the Viognier was kept back to taste with dessert of Roquefort, pear and candied walnuts which was a recommendation much appreciated, and my favourite combination of the evening.

“Another comparison I like to use with my wine is with music, I like to say that I like to produce wine in an unplugged acoustic version” – Ascheri on producing wine

Over the main course of Partridge with leek and mushrooms, a Nebbiolo d’Alba was served, with Ascheri describing it as a fruit driven, floral, and sweet & spicy wine. Interestingly he said that this was a wine for a more ‘experienced’ drinker. The second red served was a Barolo Pisapola; a more ‘velvety’ style of wine. With dessert, a second Barolo was served – Barolo Sorano, with a mushroom, truffle character. Ascheri mentioned the clear difference between the two Barolos, particularly tasting one after the other.

Finishing dinner with coffee and petit fours, Ascheri happily continued to discuss the flavours of his wines in detail, with an explanation and story behind each different taste. His attitude towards the way he produces wine, and the area that he produces makes Ascheri such a likeable character made the evening all the more enjoyable.